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–+ servings
Two Reese's peanut butter eggs with one missing a bite.
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5 from 1 vote

Homemade Peanut Butter Eggs

Make your own homemade peanut butter eggs with this easy Reese's copycat recipe! A creamy peanut butter center is shaped into eggs and dipped in rich milk chocolate for the perfect no bake treat.
Prep Time1 hour
Cook Time2 minutes
Total Time1 hour 2 minutes
Course: Dessert
Cuisine: American
Keyword: homemade peanut butter eggs
Servings: 24 eggs
Calories: 262kcal
Author: Kasey Schwartz

Equipment

  • Large mixing bowl
  • Electric hand mixer or stand mixer with paddle attachment
  • Measuring cup
  • Measuring spoon
  • Tablespoon sized cookie scoop
  • Fork
  • Microwave safe bowl

Ingredients

  • 1 cup creamy peanut butter
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 3 1/2 cups powdered sugar
  • 1 pound milk chocolate candy coating

Instructions

  • In a large mixing bowl, cream together the peanut butter, softened butter, and vanilla extract until smooth.
    1 cup creamy peanut butter, 1/2 cup unsalted butter, softened, 1 teaspoon vanilla extract
  • Gradually add in the powdered sugar, stirring well after each addition until the mixture is well combined and forms a stiff dough.
    3 1/2 cups powdered sugar
  • Scoop out tablespoon-sized portions of the peanut butter dough and roll them into egg shapes with your hands. Place the eggs on a wax paper-lined baking sheet and refrigerate them for at least 30 minutes to firm up.
  • Melt the chocolate candy coating in a double boiler or in the microwave according to package instructions. (If you're using the microwave, be sure to stir the chocolate every 30 seconds or so to prevent it from burning.)
    1 pound milk chocolate candy coating
  • Dip each peanut butter egg into the melted chocolate using a fork, spoon, or candy dipping tool, tapping off any excess chocolate before placing the eggs back on the wax paper-lined baking sheet.
  • Let the chocolate coating harden completely before serving or packaging the eggs for gift-giving.

Video

Notes

  • Use shelf-stable peanut butter: Creamy peanut butter like Jif or Skippy works best for a smooth firm filling. 
  • Chill before dipping: Don't skip the chilling step, as this helps the eggs hold their shape and makes dipping much easier. 
  • Let the excess chocolate drip off: Gently tap the fork on the bowl before placing on wax paper to avoid thick pools of chocolate at the base. 
  • Storage: Store in an airtight container in the refrigerator for up to 2 weeks. Or freeze for up to 2 months.

Nutrition

Serving: 1serving | Calories: 262kcal | Carbohydrates: 31g | Protein: 3g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 50mg | Potassium: 117mg | Fiber: 2g | Sugar: 28g | Vitamin A: 118IU | Calcium: 11mg | Iron: 1mg